1/3 pound of collard, mustard, or turnip greens, cut up into inch-thick squares, washed and dried

1.25-1.5 cup chicken broth

2 tsp salt

3 strips bacon

1/2 tsp red pepper flakes

1 tbsp vinegar, white or cider

1/2 medium sized onion, white or yellow

1 tsp minced garlic

Cut up the bacon into small pieces with scissors or knife and fry in a skillet for a few minutes, to cook it and release the fat. Don't bring it all the way to crispy, though. Scoop the bits out into a small dish and set aside. Add the onion and half of the greens and roll around in the fat 3 or 4 times and then add the rest and roll around a little. Add the water and broth, garlic and spices, and bring to a boil. Lower the temp to a simmer and simmer for about half an hour (some say a full hour but the greens get too wilty like that. At the end, add the vinegar and bacon pieces back, mix, and be done with it. If there is still more than a half a cup of liquid left, you can bring it back to a boil for about 5 minutes to boil it down. I add andouille to this mix when I cook it If possible, but if not, the bacon is fine. Scoop out with a slotted spoon and serve with cornbread immediately (it doesn't keep so well after cooking). Serves 1 and a half.